Buttermilk Vanilla Cake (Print Version)

# Ingredients:

01 - 2 and 3/4 cups of plain all-purpose flour.
02 - Half a teaspoon of baking powder.
03 - A quarter teaspoon of baking soda.
04 - Half a teaspoon of salt.
05 - One cup of softened butter, unsalted.
06 - Two and a quarter cups of regular white sugar.
07 - Four big eggs.
08 - One teaspoon of vanilla extract.
09 - One cup of tangy buttermilk.
10 - Four ounces of room-temperature cream cheese.
11 - One cup of powdered confectioners' sugar.
12 - Two or three tablespoons of milk.
13 - A half teaspoon of vanilla extract for the glaze.

# Instructions:

01 - Set your oven to 325°F and prepare your bundt pan by greasing and flouring it.
02 - Whisk together your flour, baking powder, baking soda, and salt to combine.
03 - Whip up butter and sugar until it turns light and fluffy—3-4 minutes should do the trick.
04 - Add eggs one by one, mixing well after each, then pour in the vanilla.
05 - Slowly alternate stirring in the dry mix and buttermilk until it's all blended.
06 - Pour batter into the pan and bake for about 70-80 minutes, or until done.
07 - Let it rest in the pan for around 10-15 minutes, then transfer to a cooling rack.
08 - Blend the cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.

# Notes:

01 - Make sure all your ingredients are at room temperature before starting.
02 - Wrap it up well to keep it fresh for a while.
03 - This recipe is great for a 10-cup bundt pan.

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